Shaved Brussels Sprout Salad
Continental / American
Recipe from Chef Carole Levy
Whole Food, Plant-Based Recipes
Create your own delicious meals
Simple Avocado Toast
Continental / American
Recipe from Jeff Levenson
Skillet Enchiladas with Cauliflower Rice
Latin-Inspired
Recipe from Chef Cara Santamaria
Smoked Carrot “Lox”
Continental / American
Recipe from Chef Carole Levy
Smoky Black Beet Burgers
Continental / American
Recipe from Chef Carole Levy
Smoky Corn Chowder
Continental / American
Recipe from Hilary Agin
Socca with Herbs: A Chickpea Flatbread
Mediterranean-Inspired
Recipe from Chef Carole Levy
Southern ‟Fried” Rice
Soul Food / Carribean-Inspired
Recipe from Chef Brandy Cochrane
Southwest Tofu Scramble
Continental / American
Recipe from Jillian Mariscal
Southwestern Soup – Pozole
Latin-Inspired
Recipe from Chef Carole Levy
Spaghetti Squash Bowl
Italian-Inspired
Recipe from Chef Carole Levy
Spiced Pumpkin, Sweet Potato, & Carrot Soup
Continental / American
Recipe from Chef Cara Santamaria
Spicy Collard Greens
Soul Food / Carribean-Inspired
Recipe from Kele Nkhereanye
Spicy Corn Relish Over Mixed Greens
Continental / American
Recipe from Chef Carole Levy
Spicy Ketchup
Continental / American
Recipe from Chef Carole Levy
Spicy Tumeric Latte
Indian-Inspired
Recipe from Jeff LevensonSpontaneous Bowl
Continental / American
Recipe from Chef Carole Levy
Squash Quinoa Breakfast Bowl
Continental / American
Recipe from Chef Rebecca Johnson
Stew with Jackfruit Seeds
Asian-Inspired
Recipe from Rogier van Vlissingen
Sticky Tofu Fingers
Asian-Inspired
Recipe from Hilary Agin
Summer Tacos
Latin-Inspired
Recipe from Aifra Ruiz
Sunflower Pâté
Continental / American
Recipe from Chef Carole Levy
Sweet and Sour Red Cabbage
Continental / American
Recipe from Lois Lynn
Sweet Potato & Butternut Squash Casserole
Continental / American
Recipe from Chef Cara Santamaria
